Roasted Beef Tenderloin with Mushroom Ragout

Tenderloin, a tender, special-occasion cut, is quite mild-not as beefy as rib roast-so this recipe includes an earthy contrast of sherry-flavored woodsy mushrooms to serve alongside the meat. If you don't ask your butcher to trim the roast of silverskin, just make sure to snip through the sinewy layer every 3 to 4 inches to prevent the roast from curling. Serve hot or cold.
Customer Reviews for Roasted Beef Tenderloin with Mushroom Ragout
This product has not yet been reviewed. Click here to continue to the product details page.